I got so many “likes” on my Facebook post about this day that I thought I’d elaborate a bit on my khikali adventures last weekend. It was an interesting day, for more than one reason.
The first reason was that the group of people I was with were highly engaged, political folks, all of them. One, an American former PCV from Azerbajian, now works with a production company here in Tbilisi owned by an expatriate Azeri guy who covers news and stories that are banned in Baku these days. His girlfriend was here visiting from Jerusalem, where she works with refugees. A German guy who is here researching his Ph.D. on Georgian migrants in Siberia, a woman who has worked all over the world in all sorts of interesting jobs … and rounding out the group, our teacher, Nana Chkareuli, the Executive Director of For A Better Future, an NGO and social enterprise working at the IDP settlement Tserovani. I’ve known Nana for about 3 years now, in fact she’s one of the first people I met while in training; it’s always a pleasure to spend time with her.
Our conversation covered a lot of territory. It wasn’t all about politics, but it kind of circled over our heads most of the time. I felt like we were all … worried. Worried about the future and what it holds, not just for ourselves, to varying degrees, but for the constituencies we all serve in one way or another. In spite of this hovering cloud, we had a really good time, proving once again how humans can compartmentalize things!
We met up at Didube, the hub for all routes to the west, and hopped on a marshutka to head to Tserovani. Here I am with one of my fellow khinkali chefs. Right before we took this photo, a Georgian guy approached us and asked, in Georgian, where the Metro entrance was. Well, I understood him, and I knew where it was, and I gave him directions, which impressed my friend no end. But … why did he approach us in the first place? It’s quite obvious we’re not Georgians. I don’t know, but that was interesting. Especially in view of the fact that we were aggressively solicited by at least 8 taxi drivers trying to take us to far-away tourist destinations like Batumi (where, btw, people were rioting that day, supposedly over someone being given a parking ticket – only in Georgia!) or Kazbegi. I never get approached by those guys when I am in Didube alone, which when I was a PCV was a lot, at least every week or two. Never. I think it must be because Michele has blond hair and blue eyes, and I am of Eastern European extraction … but still, a foreigner. Everyone can tell. So, it’s a mystery.
Once we arrived, we headed to the Hello Cafe, a social enterprise created by Nana and a former PCV. When we arrived, Nana was surprised to see me and greeted me effusively, which was nice. I was glad to see her, too. The ingredients for our culinary adventure were all set out – flour, water and salt, for the dough, and ground beef, spinach, onions, garlic, cheese and cilantro for two different fillings. That’s it – couldn’t be more simple.
We started by making the water a bit salty, adding flour, and then kneading until the dough was quite stiff. This was harder than it looked, but we all finally succeeded!
Next, while letting our balls of dough rest a little while, we all chopped up all the other ingredients and mixed them together – no recipe, just however we wanted, to taste. The spinach balls had been bought in that form, frozen, and defrosted – no need for fresh spinach, which is not in season right now. It’s all gonna be boiled up at the end.
Then, we rolled out the dough and, using a small wooden cup with smooth edges, cut out small disks. For some reason, I don’t have a photo of this process, but I definitely have photos of the end result. I was amused to see how the German guy lined all his disks up in a neat line, whereas Nana and I threw ours all over the place. Guess I know where my national inclinations lie, haha.
Next, we pressed two disks together to make a plump little circle, and then rolled it out to be very thin at the edges and just a bit thicker in the middle. Then, we dropped our filling in the middle.
Now, for the really challenging part. The crimping. I’d say my skills were about even with my Georgian language abilities – better than some, worse than others! I was able to make the khinkali pretty well, but they were a little … wrinkled, I think I have to say. Here are two samples, guess which one is mine, and which one is Nana’s, haha.
They all tasted good going down, that’s the truth. We made what felt like a hundred khinkali. Spinach (above), the little knob at the top is pushed in; meat, it sticks out. Here’s me giving it my best effort:
Next, into a huge pot of boiling water. You have to gently shake it while its cooking – no stirring, as that may break the thin dough. The khinkali first puff up, then deflate – and then they’re done, maybe 5 or 6 minutes cooking.
What a feast. Not only did we have our dumplings, which were, honestly, so delicious – nothing like fresh khinkali. And the spinach ones were the BEST EVER. We also had salad, and bread, and wine, and cha-cha from Nana’s mother. Cha-cha is like grappa, made from the skins of grapes after they’ve been crushed for wine. It is wicked strong. I had to take a little nap when I got home.
So, a good time had by all. We made our back to Tbilisi, all full of delicious food and a little quiet on the marshutka. The cloud was hovering a bit lower, for me at least. I was thinking of all the IDPs in the settlement, and how, for all the problems they brought with them, they were welcomed, housed and taken care of by Georgia, one of the poorer developing countries in the world. Some of these refugees weren’t even Georgian – they were, for examples, Ossettians married to Georgians. They were welcome, too. Well … it’s the times. I always feel a bit on the melancholy side, and I know I’m not the only one. Yet, we still have the ability to appreciate something as simple as cooking some khinkali in good company.